India FoodforeverIndia Foodforever
Chicken
Vegetarian
Desserts
Mutton
Mughlai
Indo Chinese
Low Calorie
Fish
Microwave Cooking
Diwali Recipe
 Potato Dahiwada
 Paneer Bagh-E-Bahar
 Peanut Pakodi
 Shahi Tukde
 Matar Mushroom
 Vegetable Nilgiri Korma
 Masaledar Nariyal Lauki
 Chum Chum
 Motichoor Ladoo
 Rava Ladoo
 Chole
 Cabbage Raita
 Stuffed Aloo Tikki
 Methiwala Chawal
 Palak Paratha
 Palak Puri
 Sitaphal Rabdi

Bachelor Cooking
Cake Recipes
Cookies Recipes
Chuntey Recipes
Indian Pickles
Mango Recipes
Indian Breakfast
Indian Drinks
Jams Jellies
Paneer Recipes
Pudding Recipes
Raita Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Indian Soup Recipes

Special Features
Basic Preparations
Indian Regional Food
 Andhra
 Bengali
 Goan
 Gujarati
 Hyderabadi
 Maharashtrian
 Rajasthani Food
 South Indian
 Punjabi Food
Holiday Recipes
 Christmas
 Diwali Recipes
 Easter Recipes
 Navratri
Makar Sankranti
Pongal Recipes
 Father's Day
 Onam
 Ramzan Eid
 Holi Recipes
 Karwa Chauth
 Mothers Day
 Rakhi
 Valentines Day

Resources
Indian Vegetarian Cookery
 North Indian Veg
 South Indian Veg
 West Indian Veg
 East Indian Veg
Cooking Tips
Culinary Terms
Masala Recipes
Glossary
Indian Spices &Herbs
 Basil
 Turmeric
 Mustard
Nutrients Guide
Submit a recepie
Weight Conversions
Previous Additions

Newsletter
Enter your email to subscribe to our newsletter.



Google
 
Web www.indianfoodforever.com
Recipes Home: Diwali : Sitaphal Rabdi Receipe

SITAPHAL RABDI RECIPE




Ingredients:


2 litres whole milk
1 tsp chopped red rose (gulab) petals
4 almonds (badam)
1/4 tsp saffron (kesar) strands
1/4 tsp cardamom powder
3/4 cup sugar (cheeni)
1 cup sitaphal (Custard Apple) pulp
4 green pistachios unsalted


How to make sitaphal rabdi:
  • Chop finely almond and pista.
  • Boil milk in a heavy pot.
  • Simmer (boil slowly at low temperature) for ten minutes, after it starts boiling.
  • Stir while boiling.
  • Mix in sugar and stir till dissolved.
  • Take off fire, mix in saffron, cardamom, almonds, pista.
  • Cool to room temperature.
  • Mix in sitaphal pulp, chill for 3-4 hours till very cold.
  • Pour the mixture in individual serving bowls and decorate with rose petals.
  • Serve chilled.

 





Recipes Of The Month
 Almond Biscotti
 Apple Maple Syrup Pie
 Apple Raisin Cake
 Bailey Irish Cream Mousse Pie
 Baked Beef Rice Casserole
 Banana Sour Cream Loaf
 Black Forest Pie
 Coffee Drop Cookies
 Cognac Cookies
 Cranberry Cookies
 Creamy Chicken Enchiladas
 French Bread
 Fudge Brownie Pie
 Key Lime Pie
 Leg Of Lamb
 Lemon Love Notes
 Lemon Garlic Chicken
 Fruit Shake
 Peanut Butter Cookies
 Pumpkin Bread
 Grilled Spiced Chicken
 Strawberry Cupcakes
 Sugar Cookie Hearts
 Tuna Casserole
 Whole Wheat Potato Bread

Food Guide
Indian Food
Garlic Health Benefits
Microwave Cooking
Green Tea Benefits
Health Benefits Of Celery
Indian Curry
South Indian Food
Dangers of energy drink
Wheatgrass Benefit
Canned Food Storage

Latest Additions
 Brinjal Rice
 Carrot Rice
 Coconut Rice
 Curd Rice
 Hyderabadi Biryani
 Instant Onion Rice
 Jeera Pulao
 Kashmiri Pulao
 Lemon Rice
 Methi Pulao
 Onion Rice
 Palak Rice
 Rice Khichdi
 Shrimp Biryani
 Tomato Rice
 Vegetable Biryani

Contributors' Recipes
- Lauki Coconut Raita
- Fried Chana Daal With Paneer
- Dahin Mushroom
- Gehu Ki Khichdi
- Masala Chips
- Veggie Corn Raita

Restaurants In India
Looking for a Chinese meal? Or would you rather splurge on a Thai dinner? Click to find out who's serving what, where and when...
more...
Privacy Policy    Contact Us    Disclaimer
Copyright 2008 ©   indianfoodforever.com   All Rights Reserved.